Make the sauce by stirring all the ingredients together with half a cup of water.
Heat the cooking oil in a frying pan or wok.
Spread the baby potatoes in the hot oil and cook over high heat, stirring often, until the edges are just starting to brown.
Add the carrot cubes and continue cooking for a minute.
Pour in the sauce.
Add the chilies.
Cover the pan loosely and cook until the baby potatoes are soft but not mushy and the sauce has reduced to a couple of tablespoonfuls.
Throw in the onion. Cook, tossing, until the onion pieces are just starting to turn translucent and the sauce has reduced to sticky syrup-like consistency.
Off the heat, drizzle in the sesame seed oil, sprinkle in the toasted sesame seeds and chili flakes, and toss a few more times.
Transfer the braised baby potatoes to a bowl (or small bowls) and sprinkle with scallions.
Serve your braised baby potatoes hot or at room temperature.